全乳固体微波滤纸快速测定方法的研究

Study on the Method of Total Milk Solids with Microwave and Filter Papers

将微波加热干燥技术和滤纸水分蒸发强化技术应用于全乳固体的快速测定,比较了该方法与GB5409-85减重法的差异和对乳中热敏物质乳糖稳定性的影响及测定结果的差异。经t检验得出了两种方法对乳糖的含量变化的差异不显著,全乳固体含量的测定结果相同,将测定时间由240min缩短至37min,可以满足生产对全乳固体快速测定的时间要求。

The technology of the microwave dryness and the filter paper intensified evaporation were used to quickly measure the total solid body ,The result of this method is the same as the method of GB5409-85 in content of the lactose which is temperature-sensitive in total solid body,the result of t-test have not outstanding differ,But the time of measurement was deducted from 240 minutes to 37 minutes,therefore,the method suits to the quick measurement in whole milk.